Il Falconiere was born out of my great passion for cooking in 1989, at a particular time when there was a great desire for new places, immersed in nature and offering a cuisine with special characteristics: for me it has always been a special place to inspire.

Together with executive chef Richard Titi, we have been working for many years, and we have realized that we are complementary and supportive of one another. In many years of work, together with my brigade, we have shared a path, often uphill, trying to find new paths and stimuli, but in the end our common desire is to turn on our customers an emotion and a memory that they will carry inside once back home.